Nurturing my inner... many fish in the sea

Unhealthy option coming up next.  Get ready for it.  Though you may turn your nose up at me, there are just times to just dive into the local fare.  (No matter how deep fried, artery clogging and against your usual personal philosophy it is.)  And to let your family choose the place you have lunch, so no one fights.  Who is to say your genetically realted kinfolk like to eat as wholesome as you do?  (I've never said it, that's for sure.)  Carbs with a side of carbs?  Follow the leader.  Why yes, and I'll take that with some coleslaw as well.

Lenny & Joe's Fish Tale in Madison, CT.  They have a satellite one in Westbrook, but that's just for take out.  We wanted to sit down inside, so Madison was it.

Looks like a house from the outside.

This place was HOPPIN'!!  People were everywhere.  It was super fast paced.  Order and move on or be crushed!  After I ordered and set my coat down at the table, then and only then did I sneek up to get a shot of the board.  (Before people hurt me.  New Englanders aren't so forgiving when you get in the way of them and their lunch.)  But I couldn't have snapped it any closer because it was wall to wall people.  So they clearly are doing something right to draw these crowds.  They must make a pretty penny.

I hardly had time to read the boards. Glad my
family told me what they normally order so I
was prepared ahead of time.

This, my friends, is what you might think of as low brow food, but not to me.  I grew up in these parts.  Things served on Chinet or paper plates were more the norm than you might believe.  Fancy presentation is less important than great food.  No need for artistic design when you're having a simple, yet tasty, fish fry.  Just pile it up on a disposable plate and be happy.

So I got the fried scallops, which is my go to for this type of food genre.  INCREDIBLE!  Oh yes.  I say that without reservation, coupled with nary a bit of guilt.  (Because I don't do this often.)  And though this portion size was well past my normal capacity, I could not leave one tender, lightly fried, sweet scallop behind.  (I didn't make it through all the fries though.  One can only do so much no matter how ambitious one wants to be.)  I might also have to note that no one in my family was willing to split a plate, which I would have been fine with.  The scallops were not heavy, nor greasy.  Just crispy on the outside and tender and juicy on the inside.

Let's be honest, they were SO good, I probably 
wouldn't share the next time I go either!

Texas has its Tex Mex, California has its fresh fruit and New England has its fried fish.  Can't help where I was born.  I can only make the best of it... by supporting my local restaurants.

And on a random note, here is another Connecticut institution: The Wiffle Ball Factory.  You always wondered where they were made.  (Or possibly IF they were still made.)  Now you can rest easy.



A childhood favorite factory.



Leave it to me to find some odd, and inedible, thing to throw into a food posting.  Guess I like to surprise you.  You just think you know me.

Nurturing my inner... chemist

What is all that strange stuff they add to food anyway?  Preservatives to make it last through nuclear warfare?  Dyes and colors to make things look more "appetizing"?  You can really learn a lot when you start to study up on, say, sulfites.  To be or not be... sulfured.  Not to be!  That's my answer.  (And if you suffer from asthma, you may be particularly sensitive to sulfites, so keep reading.)

I've only tried a couple of Newman's Own products, but I've liked them.  I had a tasty roasted garlic balsamic dressing at someone's house and then when I went looking to create an appetizer, I decided to give the dried fruit a shot.

Mom & pop Newman on the cover. Such a
sweet story of a celebrity who was in love
with his wife and fully faithful. So rare.

This next part may shock you a little.  Because of all you've been taught since your overly processed youth.  Prepare yourself.  These are dried apricots.  Yep, take a good gander.  They are brown.  Uncomplicated ingredient list: Dried Organic Apricots.  Nothing more.  That means no sulfites, sulfite free or what some might advertise as unsulfured.  Absent is the use of sulfur dioxide gas during the processing.  Which also means, hello, less processing.

They look like prunes.

I know, you're used to bright orange apricots that look just like fresh apricots.  Ironically, that's not as natural as you may think and certainly not organic.  During the drying process, oxidization happens.  Which makes the fruit turn a more chocolate in color.  That doesn't mean something went wrong.  It's real, uninterrupted nature in action!  When you buy products with sulfur-containing additives that try and go against nature because you've been convinced by tons of marketing that dried apricots must be bright orange in order to be delicious, then something really has gone wrong.

On to the appetizer I made at my friend's house.

Apricot, Almond & Brie Cups

Unsulfured dried apricots (now remember what we've learned)
Raw almond slices, toasted (by you - you can do it!)
Honey
Brie
Phylo cups

No precise measurements here.  I chopped up some apricots, added toasted almond slivers and a couple squidges of honey.  Then mixed it all up until everything was well coated.

A lovely, sticky mess.

You can make your own phylo cups, but they also sell the ready to go ones in the freezer section.  Super convenient.  I went with that this time to make things extra fast.  I put them out on a baking sheet.  Into the bottom of each pastry pocket went a piece of brie first.  On top of that, I put a bit of the apricot, almond and honey mixture.  Into a 350 degree oven for about five minutes or until the cheese melts and the tops of the cup turn slightly brown.  Watch them closely.  Because of the fragile composition of the phylo, they can burn fast.

Can pick it up with your hand.

The nice thing about this recipe is that it can be tweaked six ways to Sunday (yet I made this on a Friday) by changing out the dried fruit, nut and cheese combinations.  I would stick with a mild, soft cheese though.  Something that melts.  Fontina would work well.  Munster or monterey jack too.  Dried cherries would add a tart zing not unlike the apricots, so great contrast, but golden raisins or dried blueberries could kick up the sweet factor if that's your preference.  Hazelnuts, walnuts or pecans would all be fine substitutes for almonds.  Just make sure to lightly toast whatever nut you choose to really enrich their flavor.  And agave or light maple syrup could be used if you don't like the distinct taste of honey.

Two bite delight.

Phylo is so delicately flaky and when you pair it with the creamy brie, crunchy almonds and chewy apricots, it's quite a little predinner masterpiece.  In fact, you won't be in a rush to move on to what comes next too quickly because these little crispy, fruity bundles will hold your attention.  They are also great for a wine tasting party because you just need one hand to indulge, so you never have to put your glass down.  Very tidy.

These appetizers look delicious even without sulfites.  Wouldn't you agree?  I surely didn't miss them.  It's not like you can taste the color "orange" in an apricot anyway.  The less chemicals you consume, the better off you are.

Nurturing my inner... plan b is plan a

You may think Plan B is always the second choice, but in this case, it was the first.  Lunch before some shopping.  Need to build up strength before hitting the ever exhausting mall.  Plan B Burger Bar, in Milford, CT.  It's actually the corner shop in a swankified, upscale, strip mall that also has stores like Banana Republic and Whole Foods.

Boy, was it cold that day. Tell you what.

Inside was a chalkboard with the specials and draft beers.  I like the way they took a lot of time to use different colors and fonts.  Quite artistic.

Would be fun to frame a chalkboard in your
house to advertise kitchen specials.

While we waited for our table, I noticed some unusual (for several reasons) artwork on the wall.  It was a characterized standing bull made from different colored faux animal fur.  And he was drinking a glass of red wine.  (Um, okay, why not.)  To each his own creativity.

Gotta give them points for odd use of
texture and unusual technique.

I seem to have an obsession with wall coverings and lights in restaurants.  (Nope, no explanation for this that I can find from investigating my childhood.)  This place had a steely grey tin ceiling and industrial, exposed bulb light and wire creations.  The theme was silver, grey and black for a back drop of neutrals and then a big pop of dark red for contrast on the walls.  I dug the restrained palate.  Colors were very deep and complementary to the surroundings.  Masculine, but inviting.


If you liked an industrial theme in your house,
these lights would be so cool for a kitchen!

 The three of us split the lobster "sliders," which really were a single lobster roll cut into three pieces.  A good tummy tantalizer.  The other two ordered full-sized burgers, which you tell your waiter your preference for one of two options: pink or no pink.  They use only superior quality, natural, never frozen, daily ground, in house beef.  (And maintain a sustainable disposition in general.)  I got the mini cheeseburgers.  We all ordered different starchy sides so we could try the tots, Parmesan fries and the sweet potatoes.  All delish.  My mini burgers were a big hit with my mom too, as she traded me some of her burger for one of mine.  This is not an unusual practice of ours.  Thank goodness I'm not possessive in nature.  (Though food does tend to bring out the selfish two year old in me. Mine, mine, MINE!!!)

Stack 'em up! A tower of baby burgers inside
a sea of tater tots. (Food can be poetry.)

If you have a mind, and a taste, for bourbon, they make boutique, small batches. Sounds like fun, if you're into that sort of stuff.  I've never had a glass of bourbon and probably would have just to try it if it hadn't been noon when we were dining.  (And if my mommy wasn't there to give me a hard time.  She does that.  Like I'm still 14.)

I think anything artisan made is amazing.  Shows true craftsmanship and care as long as people still hand down old traditions and care more about making a small amount of high quality product instead of giant vats of cheapy junk.  I raise my glass to you, the keepers of processes from days long ago!  (Though at the time, my glass was only filled with iced tea.)

Nurturing my inner... dark and decorative

Online coupons are great, but there is one thing you have to remember after you buy them - to use them before they expire.  A friend was telling me about this place that she had gone to in New York and they had one in DC, but her coupon was due to expire on Monday.  This conversation took place on a Saturday, but she was booked all weekend.  Though Monday was a work night for both of us and getting into DC isn't always the easiest thing to do, I had to think about it for a minute.  Then I said, "Come on, let's go!  Heck, we're young(ish) and it's nice out."  Into the city we went to the Buddha-Bar.  And we were SO fortunate that night.  No traffic on 66 going in, easy to get to and we found a parking lot straight down the main strip and just across the street for $8.00.  No street parking stress for us!

Dark outside.

While I'm not crazy about a giant buddha (or any other statue) staring at me when I'm dining, it was quite a swanky place.  Rich Asian decor.  And about nearly pitch black.  My camera was unable to get you the real interior very well, so you'll have to check it out on the website or in person yourself.  (Where your eyes can adjust better than my camera.)

And dark inside.

The bar we passed on the way to the dining room was swanky.  Lanterns for lights.  Very high quality fixtures and accents.

Seems very NY meets Hong Kong.

Moving on from the weirdo, enormous, golden statues and on to the food.  We started off with the mini pan fried dumplings and the spring rolls.  Deliciously crispy and chewy, and the sauces were terrific.  Nice little fresh garnish as well.  Micro greens!

Mini apps to share. (Only because I was forced
to or I could have eaten them all myself.)

For the main entree, I went with sushi.  But not sushi like I've had anywhere else.  The roll with the eel on top was delicate and just a little sweet.  But in front of that was quite a unique thing.  It was rice that had been deep fried until crunchy, topped with fresh crab and edamame.  I have never had crunchy rice like that before.  (Which of course is why I had to try it!)

I often go for something that I've never seen
anywhere else.

The presentation of the food was truly artistic.  With delicious flavors to match.  And going into DC made for one super fun weekday evening.  Mondays are the way to go!  (If there is no rain, no snow, no accidents, no protesters, no construction, no special events...)

Before we departed, I hit the little girls' room.  And I took a picture of the wall inside the stall because they were covered with giant crocodile leather wallpaper.  Just had to show you or you wouldn't have believed me!

Attention to detail for sure.

Yes, I did just take you into the bathroom of this restaurant.  Wouldn't want you to miss out on every decorative detail.  Dining is of course about the food, but the ambiance of your surroundings really adds to the overall experience.  (Well, maybe not the bathroom ambiance as much, but you have to admit, that was pretty interesting.)

Nurturing my inner... folded

My cousins and I tried a brand of these over the holidays when we were looking to make a fast, no nonsense lunch.  I think the brand was Flatout.  They were whole wheat.  When I got back home, I found ones just like them at my grocery store.  Only these were called Foldits.  Same dif.  A 100 calorie sandwich wrap of sorts.  (They look like the MasterCard logo of two overlapping circles.  Odd, but true.)  Rosemary & Olive Oil was my choice this time.

Good for a lunch on the run, yet simple
enough to make quite fancy.

I baked some premarinated chicken in the oven then sliced it up.  On top of that I added one slice of Canadian bacon (another round item to fit perfectly) that I pan fried for just a couple minutes until warm and slightly golden.  Next layer was slices of an artisan cheese remnant, somewhat like Gouda, that I picked up from a little basket on the corner of the olive bar at my local Whole Foods.  (Which I think is SO cool.  They have smaller bits of cheese that they wrap up and they are only a buck or two.  That way I can try a new kind of cheese without committing to a large block.)  I put that in the microwave, open-faced, for maybe 30 seconds, just to make sure the cheese was starting to melt and the bread was warmed up slightly.  Then topped the whole shebang with a mixture of a little mayo/dijon and a romaine lettuce leaf for some fresh, crisp crunch.

An inside out chicken cordon bleu.

It seems like such a gourmet sandwich, doesn't it, but made with ordinary ingredients.  (And not high calorie items either.)  I had everything in the fridge and just threw it together on the fly.  Seriously, I just came up with all that in about 30 seconds while standing in front of the refrigerator, surveying my shelves for untapped greatness.

A little creative stacking can go a long way when you have the basic tenants of sandwich making as a template.  (And a hungry belly.)

Nurturing my inner... on tap

Sometimes, you just want a beer.  And some beer accompanying food.  This place came on a recommendation.  Dogfish Ale House, Falls Church, VA.

Simple brick exterior.

It looked just like I would have thought an ale house would look.  Rustic.  Exposed brick.

Dig the lamps.

Walls full of this and that.

Quite the collection.

And nothing says, "I just ran several miles earlier in the day and need a refreshing beer," like... on tap beer.  I went with the pumpkin ale which was in season at the time.  It was a rich, amber color.  Wonderful taste.

Smooth. Solid, crisp taste.

And then there should always be weird artwork on the wall.  Something to glance at while my order came up.

Painting on the wall. Like right on the brick.

If you thought I'd go for just beer, you would clearly have never read my blog before.  I went with the crispy fish & chips.  Gosh, the cod was so flaky and moist, covered by a delicate, crisp batter.  The remoulade was a perfect accompaniment, along with the crisp, cool coleslaw.

Thin pieces of fish. That's the right way
to do it.

There are a bunch more sandwiches and entrees that I want to try, it was so hard to choose just one, so I have to go back another time.  Also, lots more seasonal micro brews to check out.  Having good beer can only be made better when it has good food to go with it.  This is probably not news to the beer lovers out there.

Nurturing my inner... all the way from UK

Yesterday while hanging out, one of my friends mentioned a place she wanted to try.  She said, it's called Pure Pasty, in Vienna, Va.  And it had traditional British pasties.  (Not pastRies.)  I said, "Now wait a minute.  I went there last September."  I thought for sure I had blogged about it.  But I couldn't find my posting.  (I keep a detailed spreadsheet, so I can do easy searches.  Right, NERD.)  Try as I might, I can't figure out how I missed writing this one out for you.  Oh well, better late than never.

The shop took a little effort to find.  There are these service roads in Vienna that hide clusters of quaint little storefronts in every nook.

It's kind of in a side alley.

You actually step down to enter the shop.  It's tiny, but it's a specialty store.  I like when there is a focus to do a few things really well instead of many things just average.  A large menu doesn't always equate to an amazing experience.

 

Jars and cans of imported goods from the
United Kingdom.

Sidle up to the glass container and see all the lovely trays of fresh out of the oven baked goods.  Okay, so I didn't know what half of them were, but I'm adventurous.  And I studied the menu.  If you're going to try something new, it's best to do some research ahead of time and prepare yourself.

Drinks to the left. I went in the early afternoon
so they were sold out of some types.
A popular place.

So what is a pasty?  It is a meat and veggie stuffed hand pie with a flaky crust.  The crust is traditional and had a historical purpose.  (Which I always share with you to make us all seem smarter around the water cooler at work.)  It was created many years ago as food for miners who had toxic chemicals on their hands.  So they would eat the pie up to the sturdy crust and then safely discard that.  (Right, no way we'd be throwing away that delicious crust today!  Hopefully most of us aren't miners or handling toxins every day while having lunch.  If you do fit that profile, I'm afraid you must forgo the crust for your own safety.)

Warm, golden brown.

I decided to try a more traditional one and then something with a little fusion bent.  The first was Chicken Provencial: Cage-free chicken, leeks, potatoes, cream and herbs de provence.

Reminds me of a chicken pot pie.

Each pie is made with a pastry code or cut out shape on top, so they know what's what when they come out of the oven.  It was good.  Not overly flavorful, but more delicate with herbs and sturdy with the other ingredients.

Secret code, check. I know what's inside you!

The next one I tried was the Cornish Masala: Cage-free chicken, green peppers, onions, Indian spices in a curry sauce.

I love Indian spices. They are so aromatic.

This one had a stronger flavor due to the curry.  I ate half of each instead of just one whole pie.  Because I like variety.  I brought them home though, as seating is very limited at the shop.

Stick to your ribs food.

As a special note, they had a bunch of kinds of British candy by the cash register.  I happen to be particularly fond of the Crunchie, which is chocolate covered honeycomb, and they had it.

It's fun to buy candy with strange names
and odd flavors.

Since I was in Vienna, I made a second stop that day to another place with a flag outside.  *Bonus info for you*  To an old time favorite: Nielsen's Frozen Custard.  It's not British at all.  Very American.

Historic exterior. Like an ice cream parlor
on old Main Street, USA.

They make two flavors of custard: vanilla and chocolate.  But you can add in so many things.  They make sundaes with toppings or concretes where they blend it all up.  The combinations are a plenty and you'll never get bored.

Busy, busy dippers beneath the menu board.

I went with a good old stand by of my own: chocolate custard with marshmallow topping.  Oh gosh.  So densely creamy.  Custard has a soft, luscious consistency.  And as I recall, it was pretty warm that day in September.  I believe I ate half of it before I drove home.


That's my car behind it. I had to get you a shot
before it melted anymore and I dove in.

It was a fun trip for me to scout out a place for a food item I had never heard of, never mind tasted before.  I'm always up for any food adventure.  Now I know what a pasty is!  In case the Queen should ever ask me.  Knowing there also was a great custard place a few doors down just happened to be terrific planning on my part.  (My research doesn't seem so silly now, does it?)  So do your homework.  You'll be glad you did.  (Speaking of, I'd better go back and catch up on mine.  Hope I didn't miss anyting else from that far back!)